Red Velvet Cheesecake

I had quite a bit of hope for this recipe, as I originally found it on Pinterest about two months ago. With its vivid red color, this decadent dessert was the perfect choice for our Christmas meal. Also, it could be a fun treat for Valentine's Day! (Or really any other celebration that you wish to eat cheesecake at...) If you are a fan of red velvet cake or anything red velvet flavored, then you are in for a treat! As you will see, the ingredients are split into three sections: the crust, filling, and topping. Enjoy!

Ingredients

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring (I used 1-1/2 bottles...I'll explain why at the bottom)

1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Garnish: fresh mint sprigs

Directions

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Recipe Notes
-As I mentioned above, I use 1-1/2 bottles of red food coloring, instead of the suggested 2 bottles. After reading a few online reviews, many of them said that two bottles of food coloring gives the cheesecake an "off" taste, as red food coloring so often does. However, there were also a few reviews that suggested only using 1-1/2 bottles, as it gave the cheesecake its signature red color, without giving it a bad taste. That is what I did, and it tasted fine, while looking vibrant.

-Please remember whenever working with red food coloring that it is advisable to use rubber gloves, or else it could appear that you have been involved in some sketchy dealings (i.e. a duel, decapitation, slasher movie, etc.). Although, I suppose it is possible to be neat and precise when working with it; if it is possible, I have missed out on that.

-Yes, this cheesecake cracked. Ironically, it was in the shape of a T on mine. The good news is that this cheesecake has a topping, so any cracks or other imperfections will go unnoticed.

-This cheesecake is extremely rich. I recommend sharing it with others, and enjoying a small sliver for yourself, as you might fall into a sugar high otherwise. Very good, but very rich!